When Winter rolls in and you’re freezing inside and out, it’s great to come home to a big bowl of steaming hot soup overflowing with different kinds of vegetables. I’ve got a long list of veggies in this soup already; but you can always add or subtract to your taste. Celery root or parsnips would be great in it. Take out the tomatoes if you don’t like what you see in the market. In other words, use this recipe as a template and then adjust it to make it your own. When I serve this soup with a meat meal, I serve it as is; but when I serve it with a dairy meal, I make sure to have a big bowl of freshly grated Parmesan to add into it. Enjoy!
Vegetarian Vegetable Soup
By January 30, 2014Published:
- 10-12 Servings
- 2 hrs 45 mins
- 1 Cup Green Split Peas
- 1 Large Onion
- 1 Teaspoon Dried Thyme
- 3 Quarts Water
- 6 Large Carrots
- 3 Large Celery Stalks with Leaves
- 2 Ounces Fresh Green Beans
- 2 Large Yukon Gold Potatoes
- 1 Cup Fresh Spinach
- 1 Cup Frozen Green Peas
- 1 1/2 Cups Frozen Corn Kernels
- 3 Tablespoons Fresh Parsley chopped
- 1 1/4 Cups Catsup
- Salt & Pepper to taste
- 6 Quart Pot with Cover
- Rinse split peas according to package directions.
- Peel and chop onion. Put onion, split peas, thyme and water into the pot. Cover, bring to a boil and simmer 1½ hours or until split peas can be mashed with the back of a wooden spoon.
- Prepare remaining vegetables while split peas are cooking. Peel and slice carrots into ½ inch rounds. Cut slices in half if they are too big to fit in your mouth. Wash and slice celery and green beans into ½ inch pieces. Peel and dice potatoes. Wash and chop spinach, Run hot water over frozen peas and corn to defrost them. Add to above vegetables.
- When split peas have softened, add remaining vegetables, catsup and chopped parsley. Stir well. Cover pot and cook over low heat until vegetables are very tender- about 45 to 60 minutes. Taste. Add salt and pepper if needed. Serve soup piping hot.